Toasted hazelnuts and a beach plum dressing turn lightly sautéed greens into a delicious warm salad or side dish.
Michael Brisson
Bold colors and clean flavors make this dish a star showcase for fresh bay scallops.
Catherine Walthers
This delicious fall fruit crisp can serve 12 people for Thanksgiving. Make it in individual ramekins or one big pan.
Michael Brisson
Cooking the compote in the oven, rather than the stovetop, keeps some of the cranberries whole.
Michael Brisson
Cheater's polenta is so handy for weeknight cooking, perfect under sausages, scallops, or roasted vegetables.
Susie Middleton
Just a couple minutes in a hot pan plus a quick citrus butter sauce = delicious Vineyard dinner. Oh, and pick something — polenta, mashed potatoes, sauteed spinach — for the scallops to nestle in.
Susie Middleton
Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.
Susie Middleton
From All About Dinner by Molly Stevens comes this full-flavored chili with a streamlined technique.
Molly Stevens
